Vietnamese Grilled Chicken Recipes

VIETNAMESE GRILLED LEMONGRASS CHICKEN

Steps:

• Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
• Marinate chicken in the refrigerator for 20 minutes to 1 hour.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
• Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GRILLED VIETNAMESE CHICKEN

Steps:

• Heat grill.
• Place all the ingredients except the chicken in a shallow glass baking dish and stir them together.
• Make shallow slits across the chicken breast, going a little deeper in the thick end.
• Make shallow slits long ways, resulting in a slight diamond pattern in the meat.
• Put the chicken in the marinade and make sure some gets in the slits.
• This only needs to marinade for 10 or 15 minutes to pick up the flavor, I believe this is because of the slits.
• Place on grill and cook for 8 to 10 minutes, until no longer pink.
• Turn once during cooking.

GRILLED VIETNAMESE CHICKEN BREASTS

Steps:

• Rinse chicken; pat dry. Combine sesame oil and crushed red pepper; brush over chicken.
• Grill chicken on the lightly greased rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until tender and no longer pink, turning once.
• Meanwhile, for sauce, in a small saucepan,* stir together sugar, peanut butter, soy sauce, oil, garlic, and 2 tablespoons water. Heat on grill rack until sugar is dissolved, stirring frequently. For the last 1 minute of grilling, place split rolls on the grill rack to toast.
• To serve, place cooked chicken breasts on bottom halves of rolls; spoon on sauce and top with radish sprouts, broccoli, peanuts (if desired), and roll tops. Makes 4 servings.
• *Note: The heat from the grill will blacken the outside of the saucepan, so use an old one or a small cast-iron skillet.

VIETNAMESE GRILLED CHICKEN

Steps:

• Directions Marinating the chicken: Trim the fat around the bottom of the breast if there is any. Wash the chicken and pat dry using paper towels. Cut the chicken into 2-½" pieces. Season with kosher salt and red chili powder. In a zip-top bag (or a bowl), combine the garlic, shallot, papaya, baking powder, palm sugar, lemongrass, green onions and soy sauce. Add the chicken. Shake the bag gently to coat the meat with the marinade (or mix well). Drizzle with 1 tablespoon of oil. Place the bag in a baking dish (for easy cleanup). Marinate in the refrigerator for about an hour. Grilling the chicken: Remove the chicken from the refrigerator ahead of time to bring it back to room temperature. Sprinkle the meat with mushroom seasoning salt (or regular salt). In a deep non-stick grill pan, brush about 2 tablespoons of olive oil. Once the grill is hot, add the chicken. Cook for 5 minutes. Lift the meat with tongs and check for a caramelized crust around the meat, then flip the chicken. Lower the heat to medium-low. Cover the pan and let grill for another 5 minutes. Finish with a drizzle of lime juice and a sprinkle of black pepper. Assembly time: In a bowl, combine the lettuce, mint and cucumber. Toss well. When you're ready to serve, in each individual bowl, place some carrot and daikon pickles. Add the vermicelli noodles, the lettuce combination and some crushed peanuts. Top with the grilled chicken and a few slices of chile pepper. Serve with nước mắm on the side. Enjoy with a tall glass of chilled ginger and lemongrass drink. Bon appétit!